Method for cleaning meat processing facilities

ABSTRACT

A cleaning method and system for meat smokehouses and similar meat processing facilities including a plurality of atomizing spray nozzles positioned within the smokehouse and the duct work therein. While air and steam are circulated within the smokehouse, a cleanser solution is introduced into the facility through the atomizing spray nozzles. The atomized cleansing solution provides a saturated atmosphere of cleanser which is carried to all surfaces of the smokehouse by the circulating air. After completion of the wash operation, pure water and/or a weakly acid aqueous solution is introduced into the smokehouse through the nozzle system to effect rinsing of the smokehouse.

l altka et a1.

[ METHOD FOR CLEANING MEAT PROCESSING FACILITIES Inventors: Richard L.Baltka, Egan; Robert F.

Sistowicz, Rosemount, both of Minn.

Economics Laboratory, Inc., St. Paul, Minn.

Filed: July 11, 1972 Appl. No.1 270,727

Assignee:

References Cited UNITED STATES PATENTS 11/1925 Ward 26l/D1G. 76 ll/l929Kreisinger 261/D1G. 76 10/1950 Loney 98/115 SB 1 Mar. 25, 1975 2,576,00811/1951 Gladfelter et a1. 98/115 SB 3,034,933 5/1962 Richards 134/283,181,541 5/1965 Brooking 98/115 R 3,490,206 1/1970 Doane 98/115 K3,494,795 2/1970 Chang 134/40 3,564,989 2/1971 Williams 98/115 K PrimaryExaminerBarry S. Richman Assistant Examiner-Dale Lovercheck [57]ABSTRACT A cleaning method and system for meat smokchouses and similarmeat processing facilities including a p1u rality of atomizing spraynozzles positioned within the smokehouse and the duct work therein.While air and steam are circulated within the smokehouse, a cleansersolution is introduced into the facility through the atomizing spraynozzles. The atomized cleansing solution provides a saturated atmosphereof cleanser which is carried to all surfaces of the smokehouse by thecirculating air. After completion of the wash operation, pure waterand/or a weakly acid aqueous solution is introduced into the smokehousethrough the nozzle system to effect rinsing of the Smokehouse.

8 Claims, 2 Drawing Figures /0 n 1 1 M 12 l. i I. [9L1 I s 1 I, I a .lill ,8 s 3/ 1d @7 32 7% M2) /8 29 27b wgzzq Z72: I56 29 METHOD FORCLEANING MEAT PROCESSING FACILITIES BACKGROUND OF THE INVENTION 1. Fieldof the Invention The present invention pertains to a system and methodfor cleaning a wide variety of enclosures such as food processingfacilities.

2. Description of the Prior Art Numerous approaches are presentlyavailable for cleaning and sanitizing an enclosure such as a foodprocessing facility (e.g.,a meat smokehouse). One approach is simply tohand clean all exposed surfaces utilizing a cleaning solutionappropriate for removing the dirt, fat and meat wastes which typicallyaccumulate on the walls, ceilings and floors of a smokehouse. Thisapproach, however, is extremely time consuming and generally does notprovide access to the many small and hidden areas within the smokehousenor to the duct work for circulating air and steam within the enclosure.Additionally, to provide the desired cleaning and sanitizing, acleansing solution having highly basic properties is generally utilizednecessitating extreme caution by the personnel responsible for thecleaning operation. Alternatively, nozzle systems of a nonatomizing typeare presently positioned within a smokehouse for exhausting a jet ofcleaning solution therethrough and directing the jet toward selectedsurface areas of the facility. While such a spray system is generally animprovement over hand cleaning methods, it requires a relatively largevolume of highly basic cleansing solution to effect proper cleaning.Additionally, these systems are limited in their ability to contact theentire surface area of the enclosure. This limitation is due largely tothe fact that the nozzle system directs a jet spray only toward certainwell defined areas of the smokehouse; the remainder of the enclosure notbeing directly contacted by cleaning solution. A third approachutilizing foam cleaning is also limited insofar as the spray of foamdoes not contact all areas of the smokehouse.

In summary, application of the above-noted approaches has neitherprovided adequate cleaning nor efficiency to the extent desired. As aresult, the need for a thorough, yet efficient system for cleaning foodprocessing plants, as well as various other facilities, is widelyrecognized.

SUMMARY OF THE INVENTION The present invention pertains to a system andmethod for cleaning enclosures (e.g., smokehouses and other foodprocessing facilities). The system comprises conduit means connectableto a source of cleansing solution and which extend within the enclosurepreferably along the ceiling thereof. A plurality of atomizing spraynozzles are connected to the conduit means for emitting an atomizedspray of cleansing solution to create an essentially saturatedatmosphere within the en closure. Air circulating means are provided tocause movement of the saturated cleansing atmosphere to essentially allareas of the enclosure. Preferably, the present system is utilized infacilities having duct work for circulating air within the facility.Here, a number of the atomizing spray nozzles are positioned within theduct work, and the air circulating means is operated during the cleaningoperation to circulate the atomized solution throughout the duct work aswell as the enclosure.

The saturated atmosphere of cleansing solution assures that essentiallyall surfaces of the enclosure (including the duct work) are contacted bycleansing solution. This, of course, significantly increases thecleansing action assuring that all soil and other waste deposits areloosened and removed without necessitating as concentrated a cleansingsolution as heretofore uti lized. Additionally, the continuallycirculated atmosphere provides continuous application of cleansingsolution within the entire enclosure without the need for large volumesof cleansing solution. This reduction in the necessary volume ofcleansing solution overcomes a substantial disadvantage of the prior artspray systems. Further, the utilization of a saturated atmosphere ofcleansing solution has been found to eliminate the need for preheatingthe smokehouse or other enclosure to a relatively high temperature, apractice which is commonly followed at the present time. Finally, thepresent system can be designed so as to function completelyautomatically if desired. Additional advantages of the presentinvention, such as the non-criticality of the nozzle placement withinthe enclosure, will become readily apparent from a reading of theDetailed Description which follows.

BRIEF DESCRIPTION OF THE DRAWINGS Referring now to the drawings, whereinlike numerals represent like elements of the invention throughout thetwo figures:

FIG. 1 is a diagramatic view in perspective of a smokehouse utilizingthe cleaning system provided by the present invention, portions thereofbeing broken away; and

FIG. 2 is a. transverse cross-sectional view of the smokehouse andcleaning system shown in FIG. I, portions thereof being broken away.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT AND METHOD In thedrawings, the numeral 10 generally designates the cleaning systemprovided by the present invention. Cleaning system 10 is utilizable forcleaning a wide variety of washable facilities or room-like enclosuressuch as a smokehouse 12 for processing meats (e.g., cooking, smoking andcuring) by subjecting the meat to heat and to a dense smoke. As theapplication of the present invention in the cleaning of smokehouses andsimilar food processing facilities is highly advantageous vis-avispresent approaches, the description herein will be limited to such use.Other applications will, however,

be readily apparent to the artisan.

As shown, the smokehouse 12 has front and rear walls 12a and 1212,respectively, sidewalls 12c and 12d and a ceiling 12e supported by theupright walls. Typically, smokehouse 12 will have a width of about 20feet and a length of about 40-60 feet, but no one set of dimensions isstandard within the meat processing industry.

Cleaning system 10 includes a source of a cleansing or wash solutionsuch as a reservoir 15. The wash solution is suitable for removing thesoil, meat and fat wastes which typically accumulate within thesmokehouse 12. Generally speaking, the cleansing solution is an alkalinesolution including agents to provide wetting ability and to preventmineral accumulations within the cleansing system. Several particularlydesirable solutions are subsequently described. Conduit means in theform of a pipe 18 is connected to the reservoir and extends within thesmokehouse 12 wherein the pipe 18 branches into a plurality of branchconduits or pipes 18a, 18b and 18c. The pipes 18a-l8c are preferablypositioned adjacent the ceiling 12e of smokehouse 12 (e.g., attached tothe ceiling 12e by a plurality of brackets 19 within the duct worksubsequently described) and extend longitudinally within the smokehousein a laterally spaced relationship generally the entire length thereof.A greater or lesser number of branch conduits may be desirable dependingon the size of smokehouse 12 and various additional factors.

As shown, smokehouse 12 is of a type having an air circulating duct worksystem extending longitudinally within smokehouse 12 along the ceiling12e. The duct work 25 includes a pair of air supply ducts 27a and 270and a centrally positioned air return duct 27b, each extendinglongitudinally within smokehouse 12 adjacent ceiling 12e thereof. Aircirculating means in the form of a blower 28 draws air from thesmokehouse 12 into the return duct work 27b and then exhausts the airback into the smokehouse through the supply ducts 27a and 27b. Thisresults in generally continuous circulation of the air within smokehouse12. As shown, the two outer branch conduits 18a and 18c are mountedwithin the duct work 27a and 27c, respectfully, and extendlongitudinally therein. The branch conduit 18b is shown mounted adjacentthe inner side of the bottom surface of the return duct work 27b so thatthe connected nozzles (subsequently described) extend beneath duct 27b.Conduit 18b can, however, be positioned within duct work 27b in a mannersimilar to conduits 18a and 180.

Finally, a conduit 30 extends longitudinally within each of the ducts27a-27c. Conduit 30 is connected to a source of steam (not shown) whichis exhausted into duct work 27a-27c through a plurality of outletopenings 31 in the portion of conduit 30 extending within the duct work,The introduction of steam into smokehouse 12 raises the temperaturethereof for the reason subsequently described. However, it should beunderstood that the utilization of steam is not critical to the presentinvention but rather can be replaced by an alternative heat source (orsimply need not be'utilized).

A plurality of atomizing nozzles 32 are connected to the conduits 18a,18b, 18c for atomizing the cleansing solution conveyed from reservoir 15so as to create an essentially saturated atmosphere of cleansingsolution within smokehouse 12. Preferably, the nozzles 32 arelongitudinally positioned along pipes l8a-l8c in an equally spacedrelationship, but it should be understood that neither the number ofnozzles 32 or the spacing thereof is critical to the present inventionso long as an essentially saturated atmosphere of cleansing solution isobtained within smokehouse 12. Various different types of atomizingnozzles are commercially available. For instance, one particularlydesirable atomizing nozzle is Model No. l/4M26 manufactured by SprayingSystems Company.

The conduit 18 has a pump 35 positioned therein for conveying cleansingsolution between solution reservoir 15 and smokehouse 12. Pump 35operates at relatively low pressures (e.g., -60 p.s.i.). A secondconduit 40 has a first end connected to a source of water (not shown)and the second end thereof connected to conduit 18 between wash solutionreservoir 15 and pump 35. A pair of manually operated valves 42 and 44are positioned within conduit 18 and 35, respectively, for controllingthe respective flows of cleansing solution and water into the smokehouse12. By proper setting of the valves 42 and 44, solutions varying fromcleansing solution to 100% water or any mixture therebetween can beobtained. It should be understood that valves 42 and 44 can be remotelycontrolled if it is desired to automatize cleansing system 10 (e.g., byutilizing various types of commercially available airoperated orelectro-mechanical valves).

As previously mentioned, numerous cleansing solutions can be utilized inconjunction with the present cleansing system. One particularlypreferred solution is mixed in a 300 gallon batch containing 5 gallonsNaOH (50%), one-half gallon of a liquid detergent consisting essentiallyof alkyl benzene sulfonate, lauric diethanol amide and sulfated alkylphenol ethoxylate, one-half gallon of a chelating additive (containingchelating agents such as sodium gluconate, sodium polyphosphates,nitrilotriacetic acid or salt and organo phosphorus chelating agents)and the balance tap water. The water conditioning agent significantlyreduces plugging of the nozzles 32 when a hard water supply is utilizedand increases cleaning efficiency. Alternatively, 25 pounds of Esteem (aregistered trademark of Economics Laboratory, Inc.) can be mixed in 300gallons of water; or 10 gallons Klenzmation (a registered trademark ofEconomics Laboratory, lnc.), one-third gallon of a chelating additve andone-third gallon of a wetting agent such as described above can be mixedin a 300 gallon batch.

A preferred method of cleaning smokehouse 12 is as follows. After themeat and other damageable substances are removed from smokehouse 12, thesmokehouse is preheated to a temperature within the range l10-150F.(e.g., F.) by the addition of steam into duct work 25 and smokehouse 12through conduit 30. Other suitable heat sources can also be utilized topreheat smokehouse 12. After preheating, steam is continually added tosmokehouse 12 to maintain the 125F. temperature. Blower 28 is activatedto circulate the steam within the smokehouse. Similarly, the washsolution is heated to and maintained at a temperature of about l25l80F.(e.g., l40F.). With valve 42 fully open and valve 44 fully closed, pump35 is energized so as to pump the wash solution from reservoir 15 intosmokehouse 12 through the conduit 18, branch conduits l8a-18c andatomizing nozzles 32. The introduction of wash solution into smokehouse12 through atomizing nozzles 32 creates a saturated atmosphere of washsolution within the smokehouse. The atomization of wash solution isallowed to continue until the entire 300 gallon supply of solution hasbeen exhausted. Then, an additional period of approximately 5l5 minutes(e.g., 10 minutes) is allowed to elapse with blower 28 activated andsteam continually introduced into smokehouse to assure exposure of allsurface areas of smokehouse 12 to the saturated cleansing atmosphere.The wash solution is carried away from smokehouse 12 through suitabledrains (not shown) in the floor thereof. It should be understood,however, that means can be provided for recycling the wash solution ifdesired.

After completion of the wash operation, valve 44 is opened and rinsewater is drawn by pump 35 through conduit 18 and atomized in thesmokehouse 12 by the nozzles 32. The introduction of rinse water intothe smokehouse 12 is allowed to continue until the wash solution issufficiently diluted so as to reduce its presence on the surface areasof the smokehouse below that of an injurious quantity. Preferably, thesteam supply is terminated prior to completion of the rinse operation(e.g., about 5 minutes before closing valve 44). This provides forefficient and fast cooling of smokehouse 12 from its elevatedtemperature to a temperature at which meat can be reintroduced into thesmokehouse. Finally, approximately ounces of a food grade acid are addedto a 100 gallon supply of water and introduced into the smokehouse 12through the nozzles 32. This acid bath can be contained in reservoir 15or, alternatively, an additional reservoir (not shown) or other means ofsupply can be provided and connected to conduit W. A short rinseoperation (e.g., 3 minutes) can be utilized to remove the excess acidfrom the surface areas of smokehouse 12, but this step is not necessaryto the present method.

As should be apparent from the above, numerous modifications can be madeto either the described cleansing system or the described method ofutilizing this system without departing from the present invention. Forinstance, various operating parameters such as temperature and time canbe readily modified in a manner so as not to significantly effect thecleansing action. This being the case, it is my intent to be limitedsolely by the spirit and scope of the appended claims.

What is claimed is:

l. A method for cleaning food waste and soil from a room-like enclosuredefining an enclosed space, said method comprising:

a. preheating the enclosed space to a temperature of about 1l0 160F.;

b. preheating a cleansing solution to a temperature of about 125 180F.;

c. injecting the cleansing solution into said enclosed space through aplurality of atomizing spray nozzles positioned within the enclosure tocreate an essentially saturated atmosphere of cleansing solution withinsaid enclosed space;

d. washing food waste and soil from said enclosed space by circulatingthe saturated atmosphere within said enclosed space so as to contactessentially all surface areas of said enclosed space with saidessentially saturated atmosphere.

2. The method of claim 1, wherein said step (a) comprises introducingsteam into the enclosure to effect the preheating, and wherein saidintroducing of steam is continued during said step (c).

3. The method of claim 1, wherein, subsequent to said step ((1), saidenclosed space is rinsed by means of water exhausted from said atomizingspray nozzles.

4. The method of claim 3, wherein the rinsing of said enclosed space iscarried out by injecting essentially pure water into said enclosed spacethrough said atomizing spray nozzles.

5. The method of claim 3, wherein the rinsing of said enclosed spaceincludes the step of injecting a weakly acidic solution into saidenclosed space through said atomizing spray nozzles.

6. A method for cleaning the interior of a smokehouse having duct workand an operably associated blower for air circulation in said interior,said method comprising:

a. preheating the interior of the smokehouse to a temperature within therange of F. by injecting steam into said duct work and activating saidblower;

. atomizing a detergent solution which has been preheated to about 125F. and introducing the atomized detergent solution into said interior tocreate a saturated atmosphere of detergent solution;

. permitting about 5 to about 15 minutes to elapse with the bloweractivated and steam continually introduced into said interior tocirculate said saturated atmosphere throughout said interior and removefood waste and soil from essentially all surface areas therein;

d. introducing an atomized spray of an aqueous rinse agent into saidinterior until wash solution remaining on said surface areas is dilutedto an essentially non-injurious concentration.

7. A method according to claim 6, wherein said aqueous rinse agentcomprises a weakly acidic aqueous solution.

8. The method according to claim 6, wherein step (d) comprisesintroducing an atomized spray of rinse water followed by an atomizedspray of weakly acidic aque ous solution.

1. A METHOD FOR CLEANING FOOD WASTE AND SOIL FROM A ROOMLIKE ENCLOSUREDEFINING AN ENCLOSED SPACE, SAID METHOD COMPRISING: A. PREHEATING THEENCLOSED SPACE TO A TEMPERATURE OF ABOUT 110*-160*F.; C. INJECTING THECLEANSING SOLUTION TO A TEMPERATURE OF ABOUT 125*-180*F,; C. INJECTINGTHE CLEANSING SOLUTION INTO SAID ENCLOSED SPACE THROUGH A PLURALITY OFATOMIZING SPRAY NOZZLES POSITIONED WITHIN THE ENCLOSURE TO CREATE ANESSENTIALLY SATURATED ATMOSPHERE OF CLEANING SOLUTION WITHIN SAIDENCLOSED SPACE; D. WASHING FOOD WASTE AND SOIL FROM SAID ENCLOSED SPACEBY CIRCULATING THE SATURATED ATMOSPHERE WITHIN SAID ENCLOSED SPACE SO ASTO CONTACT ESSENTIALLY ALL SURFACE AREAS OF SAID
 2. The method of claim1, wherein said step (a) comprises introducing steam into the enclosureto effect the preheating, and wherein said introducing of steam iscontinued during said step (c).
 3. The method of claim 1, wherein,subsequent to said step (d), said enclosed space is rinsed by means ofwater exhausted from said atomizing spray nozzles.
 4. The method ofclaim 3, wherein the rinsing of said enclosed space is carried out byinjecting essentially pure water into said enclosed space through saidatomizing spray nozzles.
 5. The method of claim 3, wherein the rinsingof said enclosed space includes the step of injecting a weakly acidicsolution into said enclosed space through said atomizing spray nozzles.6. A method for cleaning the interior of a smokehouse having duct workand an operably associated blower for air circulation in said interior,said method comprising: a. preheating the interior of the smokehouse toa temperature within the range of 110* - 160*F. by injecting steam intosaid duct work and activating said blower; b. atomizing a detergentsolution which has been preheated to about 125* - 180*F. and introducingthe atomized detergent solution into said interior to create a saturatedatmosphere of detergent solution; c. permitting about 5 to about 15minutes to elapse with the blower activated and steam continuallyintroduced into said interior to circulate said saturated atmospherethroughout said interior and remove food waste and soil from essentiallyall surface areas therein; d. introducing an atomized spray of anaqueous rinse agent into said interior until wash solution remaining onsaid surface areas is diluted to an essentially non-injuriousconcentration.
 7. A method according to claim 6, wherein said aqueousrinse agent comprises a weakly acidic aqueous solution.
 8. The methodaccording to claim 6, wherein step (d) comprises introducing an atomizedspray of rinse water followed by an atomized spray of weakly acidicaqueous solution.